I did a shift in the kitchen at my local food bank.
Here’s what I learned in 3 hours.
I was lucky enough to have the executive chef, Jon, orient me and bring me back to the kitchen. Along the way, and during my 3 hour session, he gave me a lot of really interesting information, and taught me a couple of cooking tips.
Food Bank of the Rockies -
The Food Bank of the Rockies is the largest food bank in the country. It serves most of Colorado, including the Denver Metropolitan area and surrounding counties, as well as the Western Slope, and all of Wyoming.
For every $1 they spend, they are able to provide 3 meals or 4 lbs of food.
They are the only food bank with a food dehydrator, located in their Western Slop warehouse. They’re able to secure food from farms in the area, dehydrate it, and store it to serve later.
Their after-school food program, the one I was volunteering to work on, feeds 2,700 children per day through a partnership with Denver Public Schools.
In 2023 Food Bank of the Rockies partnered with local primary cary offices, as well as Project Angel Heart, to provide meals at no cost to 300 patients. In 2024 they have increased to 1,000 patients.
They’re able to provide one box of food per person, per week, delivered to their door via Doordash, for $28, at no cost to the patient. I’m excited to be volunteering with Project Angel Heart soon.
Cooking tip -
To ferment anything, add fruit or vegetable to a container. Add enough water to cover the produce. And add 2% by weight of salt.
i.e. - If you’re fermenting 2 lbs of cabbage, add .04 lbs, or 18 grams, of salt. Keep the cabbage submerged for 6 - 7 days.